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Crockpot Ravioli Lasagna

Crockpot ravioli lasagna combines cheesy layered ravioli with rich beef ragu and bubbling mozzarella, all cooked in a slow cooker for an easy weeknight dinner. Layers of marinara, ravioli, ricotta, and Parmesan melt into a hearty, lasagna-style bake with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 4 hours
resting 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Meat sauce base
  • 1 lb ground beef or Italian sausage Brown and drain before mixing with sauce.
Sauce and seasoning
  • 1 can (24 oz) marinara sauce Use jarred marinara for quick layering.
  • 1 can (14.5 oz) diced tomatoes Drain well before mixing and layering.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt Adjust to taste if using salted sausage.
  • 0.25 tsp black pepper
Ravioli and cheeses
  • 1 package (25 oz) frozen or fresh cheese ravioli Add in a single layer so they cook through evenly.
  • 1 cup ricotta cheese Dollop over ravioli layers.
  • 2 cup shredded mozzarella cheese Top each layer for melty coverage.
  • 0.5 cup grated Parmesan cheese Sprinkle for savory, browned-style flavor.
  • 1 fresh basil for garnish Add at serving for a bright finish.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the meat sauce and assemble
  1. In a skillet over medium-high heat, brown the ground beef or Italian sausage until no pink remains, then drain well.
  2. In a bowl, mix the browned meat with marinara sauce, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
  3. Spread a thin layer of the meat sauce in the bottom of the slow cooker.
  4. Add a single layer of frozen ravioli on top of the sauce.
  5. Dollop ricotta cheese over the ravioli, then sprinkle mozzarella and Parmesan evenly.
  6. Repeat layers of meat sauce, ravioli, ricotta, and cheeses until all ingredients are used, finishing with a generous layer of cheese on top.
Slow cook and serve
  1. Cook on low for 4–5 hours (or high for 2–2.5 hours) until the ravioli is cooked through and the cheese is fully melted, with visible bubbling at the edges.
  2. Let the crockpot ravioli lasagna rest for 10 minutes, then garnish with fresh basil and serve warm.

Notes

Pro tip: drain the browned meat and the diced tomatoes so the sauce stays thick and the ravioli layers don’t turn watery. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or oven until hot throughout. Freezing is not recommended because ravioli can soften and the cheese can separate after thawing. If you want a lighter option, swap part-skim mozzarella for the shredded mozzarella and use an Italian turkey sausage.